Sourdough is one of the oldest and most beloved forms of bread, known for its distinctive tangy flavor and chewy texture. This bread is made through a natural fermentation process that relies on wild yeast and lactobacilli (beneficial bacteria) to leaven the dough. The fermentation process can take anywhere from 12 hours to several days, allowing the bread to develop a rich, complex flavor profile. Sourdough’s characteristic sour taste comes from the lactic acid produced during fermentation.
The crust is typically thick and golden brown, while the inside has an airy, open crumb with irregular holes. Sourdough is often praised for its depth of flavor, which is influenced by the local environment (since wild yeast varies by region). Many people also appreciate sourdough for its digestibility, as the long fermentation process breaks down gluten and phytic acid, making it easier on the stomach. Perfect for everything from sandwiches to serving alongside a bowl of soup, sourdough has earned a permanent spot in the hearts of bread lovers.
